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Journal of the Science of Food and Agriculture
|
April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
Kanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
Journal of Food Science
|
October 31, 2012
Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food
Nageshwar Tammineni, Gülhan Unlü, Barbara Rasco, et al.
Journal of Food Science
|
January 26, 2018
Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss
Mohamed Ziyaina, Byju N Govindan, Barbara Rasco, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Journal of Food Science
|
May 4, 2011
Discrimination of Alicyclobacillus strains using nitrocellulose membrane filter and attenuated total reflectance fourier transform infrared spectroscopy
Jun Wang, Tianli Yue, Yahong Yuan, et al.
Journal of the Science of Food and Agriculture
|
November 28, 2012
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Mahmoudreza Ovissipour, Barbara Rasco, Setareh Ghorban Shiroodi, et al.
Journal of the Science of Food and Agriculture
|
January 10, 2018
Vacuum impregnation of firming agents in red raspberries
Armando Quintanilla, Alejandra Mencía, Joseph Powers, et al.
Journal of Food Protection
|
April 4, 2015
Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions
Hamzah Al-Qadiri, Shyam S Sablani, Mahmoudreza Ovissipour, et al.
Protein Expression and Purification
|
May 17, 2011
Biosynthesis of a novel recombinant peptide derived from hPTH(1-34)
Wang Chunxiao, Liu Jingjing, Xiao Yire, et al.
Journal of Food Science
|
March 31, 2016
Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique
Hamzah M Al-Qadiri, Mahmoudreza Ovissipour, Nivin Al-Alami, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 24) with videos related to
Sort By:
Page
of 3
Journal of the Science of Food and Agriculture
|
April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
Kanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
Journal of Food Science
|
October 31, 2012
Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food
Nageshwar Tammineni, Gülhan Unlü, Barbara Rasco, et al.
Journal of Food Science
|
January 26, 2018
Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss
Mohamed Ziyaina, Byju N Govindan, Barbara Rasco, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Journal of Food Science
|
May 4, 2011
Discrimination of Alicyclobacillus strains using nitrocellulose membrane filter and attenuated total reflectance fourier transform infrared spectroscopy
Jun Wang, Tianli Yue, Yahong Yuan, et al.
Journal of the Science of Food and Agriculture
|
November 28, 2012
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Mahmoudreza Ovissipour, Barbara Rasco, Setareh Ghorban Shiroodi, et al.
Journal of the Science of Food and Agriculture
|
January 10, 2018
Vacuum impregnation of firming agents in red raspberries
Armando Quintanilla, Alejandra Mencía, Joseph Powers, et al.
Journal of Food Protection
|
April 4, 2015
Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions
Hamzah Al-Qadiri, Shyam S Sablani, Mahmoudreza Ovissipour, et al.
Protein Expression and Purification
|
May 17, 2011
Biosynthesis of a novel recombinant peptide derived from hPTH(1-34)
Wang Chunxiao, Liu Jingjing, Xiao Yire, et al.
Journal of Food Science
|
March 31, 2016
Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique
Hamzah M Al-Qadiri, Mahmoudreza Ovissipour, Nivin Al-Alami, et al.
Page
of 3